Sweet Chili Miso Salmon served on a bed of bright and crisp stir-fried vegetables. This must be one of the fastest, and dare I say, simplest recipes to create so don’t be fooled by what appears to be a bit of a lofty list of ingredients – some of them are doubled up. And if you want some fragrant rice to serve with it, a must in my books, then pop that on before salmon and veg prep and it’ll all come together at the same time.
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I admit I’m a little late to the miso party but these days I usually have a pot of white miso lurking in the fridge. Currently it’s joined by its cousin – red miso. White miso I use for most everything. Red miso is good for beef and lamb braises as it’s more intensely flavored than white. There’s also yellow miso which is somewhere in the middle. But really, you can use whichever one floats your boat, or you can find which is more to the point. This is the one I use. It’s also sold in Asian markets and some supermarkets for half the price or less.
For the stir-fried veg, really you could use almost any quick-cooking veg you fancy. I’ve opted for snow peas, red peppers, baby corn and green onions all for their colorfulness and texture. Feel free to mix it up. That’s what life is all about. Right?! Love, Lovoni xo
SWEET CHILI MISO SALMON
Ingredients
- 3 tablespoons miso paste
- 2 tablespoons sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon pure maple syrup
- 1 tablespoon sambal oelek chili paste
- 1 tablespoon finely grated ginger
- 4 skin-on salmon fillets about 5 oz/140g each, preferably wild-caught
- Peanut or canola oil
STIR-FRIED VEGGIES
- Freshly ground pepper
- 2 tablespoons sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon water
- 1/2 teaspoons cornstarch
- 1 tablespoon peanut or canola oil
- 4 garlic cloves, crushed
- 1 tablespoon finely grated ginger
- 2 red peppers capsicum, seeded and sliced
- 6 oz snow peas, topped and tailed
- 15 oz can chopped baby corn, drained or 1 cup chopped fresh
- 8 green onions, trimmed and cut into 1-inch 2.5cm lengths
- Black sesame seeds and thinly sliced green onions, for garnish
Instructions
- Preheat the broiler (griller) to high.
- Whisk miso paste, sweet chili sauce, soy sauce, maple, sambal and ginger together in a small bowl.
- Preheat a cast iron or ovenproof skillet over medium-high heat. Rub a little oil onto the skin side of the salmon fillets. When the skillet is hot. Add the salmon, skin side down. Sprinkle liberally with pepper. Cook for 2 minutes until the skin browned and crisp. Spread the chili sauce mixture over the top and sides of the salmon. Place under the broiler, about 6 inches (15cm) from heat source. Broil for 3 to 4 minutes until salmon is just cooked and flakes easily when tested with a fork.
TO MAKE THE VEGGIES
- Whisk sweet chili sauce, soy sauce, water and cornstarch together in a small jug; set aside. Heat the oil in a large wok or deep, skillet over high heat. Add the garlic, ginger, pepper, peas and corn. Stir-fry for 2 to 3 minutes until the veggies are bright in color, crisp and hot. Stir the sauce mixture and add that and the green onions; stir-fry until hot and well combined. Serve the salmon on the veggies, sprinkled with sesame seeds and some thinly sliced green onions.
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